摘要
采用紫外分光光度法测定食品中的甜蜜素。该法在0.2～1.0g/L甜蜜素范围内符合比尔定律,回收率为95.0 %～102.7 % ,相对标准偏差 (RSD)为2.66 %～5.40 % ,食品中共存的苯甲酸、山梨酸、糖精钠在0～10.0g/L范围内 ,色素在0～2.0g/L范围内不影响测定。方法简捷 。
A method for the determination of sodium cyclamate in foods by ultraviolet spectrophotometry is reported. The linear range and correlation coefficient of linearity for the method are 0.2～1.0 g/L and 0.994, respectively. The recoveries of the method are 95.0%～102.7%, while RSDs are 2.66%～5.40%. The determination is free from the interference of coexistent benzoic acid, sorbic acid and saccharin sodium salt in the range of 0～10.0 g/L, and coloring matters in the range of 0～2.0 g/L. The method is simple, rapid and accurate.
出处
《分析测试学报》
CAS
CSCD
2000年第3期82-83,共2页
Journal of Instrumental Analysis
关键词
甜蜜素
食品
紫外分光光度法
甜味剂
Sodium cyclamate
Foods
Ultraviolet spectrophotometry
